Wednesday, November 17, 2010

Sweet Potato Casserole

Yummm.... I love sweet potatoes. I love them baked, roasted, mashed, and pretty much in any shape or form you can think of. I also love them as a casserole, sprinkled with a pecan topping. Delicious!

Our family usually has some sort of sweet potato casserole with our Thanksgiving meal. It may always be slightly different, but I've never met one I didn't like. So, even though you probably have half a dozen recipes for sweet potato casserole, another one couldn't hurt, right? Right.

Sweet Potato Casserole
Adapted from the Pioneer Woman
Serves 8-10

4 whole medium sweet potatoes
1 cup granulated sugar (or honey sucanat)
1 cup milk
2 whole eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar (or honey sucanat)
1/2 cup flour (or 2.5 oz Soft White wheat flour)
1/2 cup (1 stick) butter, chilled and cubed

Wash potatoes and bake until tender, about 30-35 minutes at 375ºF. Once cooked (and cool enough to handle), scrape out potato flesh into a bowl.

Add granulated sugar, milk, eggs, vanilla and salt. Mish with potato masher until smooth (you can leave some lumps if desired). Spread into 8x8 baking dish.

In a small bowl combine brown sugar, pecans, flour and butter. Combine using a pastry cutter, or fork, until mixture is crumbly.

Sprinkle topping over potatoes. Bake at 400º until golden brown, about 30 minutes. Enjoy!

1 comment:

  1. it would be helpful if you said how much potato was needed in cups.